Wild Alaskan salmon ceviche

Submitted by: Sue Kennedy

Servings: 8

Ingredients: 1 lb. wild salmon
1 cup fresh squeezed lemon/lime juice . (I use half of each, you can sub. bottled, with no sugar added)
16 oz. organic tomato juice
1/4 cup olive oil
2 T. avocado oil(optional)
2 t. hot sauce
1/2 t each basil, oregano, pepper.
1/4 cup fresh cilantro
1 t. fine sea salt
1 T. chopped fresh garlic
1 cup diced bell peppers ( I use red, yellow, green mixed)
1/2 cup sliced black olives
1/4 cup sliced green olives
1/2 cup sliced mushrooms
1 cup diced fresh tomatoes
1/2 cup diced onions
1/2 cup chopped broccoli(optional)
1/4 cup diced carrots (optional)
Any diced veggies work well in this recipe, or you can omit them altogether.

Instructions: Dice salmon in 1/2 in. cubes. Put in glass or stainless container. add lemon/ lime juice.
Stir, cover and refrigerate 4- 8 hrs.
Meanwhile,
Mix oils, tomato juice, spices, hot sauce together. Add veggies. Refrigerate.
When salmon is opaque, drain and gently toss with salad ingredients.
Refrigerate several hours.
Serve in avocado half.

Notes: I make this with halibut as well, we always have an abundance of salmon in our freezer, so I always use up my salmon whenever possible. The photo I’m including has my smoked salmon in it. I will send that recipe separately.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.